Banh Mi Tofu Tacos | Cook Smarts

Ingredients

• 6 oz Coleslaw mix (sub thinly sliced cabbage)
• 5 oz Carrots, pre-shredded
• 1 1/2 Tbsp Vinegar, rice
• 1 tsp Sugar
• 12 oz Pineapple, frozen cubes
• 2 Bananas
• 1 cup Coconut water (sub water or fruit juice)
• 16 oz Tofu, extra-firm, cubed (vacuum-packed preferable; sub chicken breast, ground turkey, or pork for a non-veg version)
• 1 clove Garlic, chopped
• 1 Tbsp Ketchup
• 2 Tbsp Soy sauce, low-sodium
• 1 Tbsp Honey
• 2 tsp Vinegar, rice
• 2 tsp Oil, toasted sesame
• 1 Limes, wedges
• 1 Tbsp Cilantro, chopped
• 2 Tbsp Oil, cooking
• 2 tsp Sesame seeds, white (opt)
• 3 Tbsp Mayonnaise
• 2 tsp Sriracha (sub hot sauce of choice)
• 8 Tortillas, taco-sized corn or flour